NEW CARIBBEAN RESTAURANT

Violations (18)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler opposite steam table - cooked goat (70F - Cooling ). Per operator item was not prepared or portioned today. Item was prepared over night and left out side on counter in container to cool. See stop sale. **Warning**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler opposite steam table , raw shell eggs stored over cooked meats. Operator reorganized storing raw shell eggs to the lower shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler opposite steam table , raw shell eggs stored over cooked meats. Operator reorganized storing raw shell eggs to the lower shelf. **Corrected On-Site** **Warning**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table, Cooked rice and beans (120F - Hot Holding). Per operator item have been out of temperature for less than 4 hours ago. Operator reheated item to 201F. **Corrected On-Site** **Warning**

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door reach in freezer surface is solid with food debris

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One door reach in freezer surface is solid with food debris **Warning**

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler opposite steam table in kitchen.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler opposite steam table in kitchen. **Warning**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat wasn't not cooled using the proper cooling methods. Per operator goat wasn't left outside in container over night to cool. Educated operator on proper cooling methods. **Warning**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in Hand washing sink next to steam table . Operator cleaned during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 53A-01-7

  Manager or person in charge lacking proof of food manager certification.

  Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer. **Warning**

  Intermediate

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to steam table. Operator provided during the inspection.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to steam table. Operator provided during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

  Intermediate

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler at cook line , cooked oxtails not date marked. Per operator the item was prepared two days ago. Operator date marked 06-23 during the inspection. **Corrected On-Site** **Warning**

  Intermediate

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to steam water reading 80F

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to steam water reading 80F **Warning**

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on preparation table amongst food ingredients. Operator removed and stored away from food.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on preparation table amongst food ingredients. Operator removed and stored away from food. **Corrected On-Site** **Warning**

  Basic

• 36-01-4Corrected on site

  Floor not cleaned when the least amount of food is exposed. Throughout kitchen floors soiled with food debris. Operator began cleaning during the inspection.

  Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen floors soiled with food debris. Operator began cleaning during the inspection. **Corrected On-Site** **Warning**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed under preparation table in kitchen , bottle of oil stored on floor. Operator elevated during the inspection. **Corrected On-Site** **Warning**

  Basic